Cutting back on acid-forming food and replacing them
with tasty alkaline dishes is easier than you think.
Eating alkaline has gained a huge following as a way to
energy, health and wellbeing Following the success of their first book, Honestly
Healthy, authors Natasha Corrett and Vicki Edgson have produced a second,
Honestly Healthy for Life (Jacqui Small $25.00). This new collection of over
100 super-tasty, nutritious, alkaline recipes is designed to help you
seamlessly incorporate this method of cooking into your daily life. Part one outlines
the principles of allqaline eating. It means adopting a predominantly
vegetarian approach, aiming for 70 per cent alkaline and 30 per cent
acid-fonning foods. That means getting a variety of vegetables along with
pulses, nuts and seeds, and sprouted plant foods.
Alkaline foods
‘Most animal-based produce, including all meats, cows dairy,
poultry and eggs, are highly acid-fonning and take far longer to be broken down
as they pass along the digestive tract,’ says Corrett. Whether you want to
modulate your blood sugar, improve your mood, boost your energy or lose weight,
there's advice on which foods to eat. ‘We know that following the alkaline eating
way is the safest, longest- lasting method for permanent weight loss - it
allows your body to find its perfect size,’ says Corrett.
The second half of the book is packed full of inspiring,
delicious recipes including alkalising snacks such as Spirulina protein balls,
ideas for weekday suppers such as Pumpkin and orange risotto, and dishes to
impress guests, including Thai mango and corn salad with pomegranate relish.
With tasty but healthy cakes and treats also included, such as Melt-in-the-mouth
doughnuts (gluten free and baked) and Sticky toffee pudding (gluten free with
the toffee sauce made from vegan butter, coconut palm sugar and rice syrup), you'll
find culinary inspiration for all occasions and celebrations.
Quinoa, lemon kale, sesame beetroot salad
·
Serves: 4
Nutrients Per serving: 300 calories, 1og protein, 31g
carbohydrate (8g sugar), 16g fat (2g saturated fat), 4g fibre, 1.8g salt
Ingredients
·
3 large beetroots, peeled and chopped
·
3 tbsp sunflower oil, 180g quinoa
·
1 tbsp bouillon powder
·
2 cloves garlic, crushed
·
1 small leek, finely sliced at an angle
·
Juice of 1 lemon, 80ml water
·
110g kale, chopped
·
Pinch of Himalayan pink salt
·
75g purple sprouting broccoli tops, chopped
·
Finely grated zest of 1 lemon
·
15g mint, chopped, 15g flat-leaf parsley, chopped
·
1/4 tbsp za'atar, 1/4 tbsp mirin
·
1 tbsp sesame oil
·
1 tbsp brown rice vinegar
·
15g bee pollen, to garnish
Recipe
·
Pre-heat the oven to 180°/gas mark 4. Roast the beetroot for 45
minutes with one tbsp sunflower oil. Cook the quinoa as per the packet
instructions, including the bouillon powder, then set aside.
·
Heat the remaining sunflower oil in a pan until hot. Add the garlic
and leeks and sauté on a medium heat for two minutes. Add the juice of half a lemon
and the 8oml water. Once the leeks have started to absorb some of the liquid,
add the kale and stir.
·
Next, add in the juice of another half a lemon along with a pinch
of salt. Cook for two minutes until the kale is wilted. Remove from the heat.
Mix the kale, leeks and beetroot through the quinoa, then fold in the broccoli,
lemon zest and herbs.
·
Mix through the remaining lemon juice, za’atar, mirin, sesame oil
and brown rice vinegar. Finish off with a beautiful garnish of bee pollen, if
using.
Quinoa, lemon
kale, sesame beetroot salad
